This recipe was inspired by Sarah Carey's 15 Minute Marinara Sauce, which has nothing seafoody in it at all. I watch her videos regularly and cooked the Baked Ziti. Of course I had to make the tomato pasta sauce first!!
I added a few extra ingredients that I deem unmiss-outable, and used crushed tinned tomatoes. Why bother to blend up whole tomatoes?? You should cool the sauce and then freeze it, and it should keep for about six months. Of course you can use it straight away, as I did. I poured my sauce into a bottle, just so it looked relatively nice, a frozen batch is pretty boring.
If you have a tall sided skillet or pan, that's the one to use. The liquid will evaporate quickly. I used my largest saucepan and made a double batch so I actually cooked mine for half an hour. I wasn't in a hurry.
15 Minute Tomato Pasta Sauce makes 2 1/2 - 3 cups
- 820g tin of crushed tomatoes - I just realised these used to be 880g
- 4 cloves of garlic, finely chopped
- 2 spring onions, finely chopped, they are quicker to prepare than an onion
- a little olive oil
- salt and pepper to taste
- 1 tspn of caster sugar
Bring the pan to a medium high heat, add the olive oil and fry the garlic and spring onion for about 30 seconds, just until they are beginning to smell delicious.
Add the tinned tomatoes, salt, pepper and sugar. Bring to the boil. Turn down just until you have a regular simmer, the bubbles should be forming obviously and popping. Cook for 15 minutes.
It should have thickened to a pasta sauce consistency. If not, cook for another 5 minutes. Taste and add any extra seasoning.
Pour into freezer containers and cool for an hour or so. Cover with a tea towel just in case. When cool, put on the lids and freeze for up to 6 months.